RAPID METHODS FOR ANALYSIS OF EDIBLE OILS AND FATS BY FOURIER TRANSFORM INFRARED SPECTROSCOPY

RAPID METHODS FOR ANALYSIS OF EDIBLE OILS AND FATS BY FOURIER TRANSFORM INFRARED SPECTROSCOPY

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The objectives of this study were to develop fast, accurate, low cost, sensitive and environmentally friendly analytical methods for selected quality factors and minor components in edible oils and fats and their associated products using Fourier Transform Infrared (FTIR) spectroscopy. These analyses include soap residues in the chemically refined vegetable oils, quantifying hexane residues in the solvent extracted vegetable oils, detection of aflatoxins in groundnut and groundnut cake, the determination of malondialdehyde (MDA) as one of the thiobarbituric acid reactive substances (TBARS) in ...